ChickPea & Chicken Salad


  • 1/2 cup chickpeas, drained and rinsed
  • 3 oz rotisserie chicken, shredded
  • 1 tbsp avocado oil
  • 2 tbsp apple cider vinegar
  • 2 oz low-fat feta cheese, crumbled
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup diced cucumbers
  • 1 tbsp freshly chopped cilantro
  • 2 tbsp freshly diced red onion (optional)
  • Salt and pepper to taste
  • 1 tbs sunflower seeds


  1. In a large bowl, combine the chickpeas and shredded chicken.
  2. In a separate bowl, whisk together the avocado oil and apple cider vinegar until well combined. Season with salt and pepper to taste.
  3. Pour the dressing over the chickpea and chicken mixture, and toss to coat.
  4. Add in the feta cheese, cherry tomatoes, cucumbers, cilantro, sunflower seeds, and red onion (if using), and gently toss until everything is evenly distributed.
  5. Serve immediately, or refrigerate until ready to serve.

Macros: Calories 490/Carbs 28g/Fat 28g/Protein 36g

Danielle Sciulli



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